You like crawfish etouffee? How about shrimp etouffee? And have you ever heard of chicken etouffee? Well, get ready—here it comes! What you do first is establish a super tasty sauce base; then you drop in diced chunks of the fully roasted chicken, whisk it around until fully coated with the sauce, and let it “smudda down!” Just remember, if anyone asks you, this recipe is definitely Cajun . . er’ Creole… I mean Old N’Awlins! So now go enjoy! This is some good, yeah, cher!
Etouffee should not come out looking like chicken chunks floating in a watery gravy. There should be only enough sauce to hold the chicken together in suspension. The way to ensure this is to add broth to the dish only a little bit at a time.
The mixture of gravy flour and wine (and I prefer Madeira or sherry for this recipe) won’t thicken until the liquid in the pot comes to a rapid boil. Once it does, continue to stir and cook the concoction for at least 4 minutes to eliminate any “raw flour” taste in the sauce.
If you’d prefer to fix brown rice for your etouffee, it’s certainly acceptable. Just be sure to cook the brown rice a little longer than white rice so that it will be tender and plump.
If you’d rather save time by using the chopped veggies that you find in the produce section of your supermarket that’s perfectly okay. Just eliminate the onions, celery, and bell pepper at the start of the ingredient list.
|1 stick unsalted butter|
|2 cups finely chopped onions|
|3/4 cup finely chopped celery|
|1/2 cup finely chopped bell pepper|
|4 cloves minced garlic|
|1-1/2 cups canned chicken broth|
|1 Tbsp. tomato paste|
|1/2 tsp. granular chicken bouillon|
|2 whole bay leaves|
|1 whole store-bought roasted chicken, picked|
|1 cup finely chopped green onion tops|
|1/3 cup finely chopped parsley|
|1 tsp. crushed red pepper flakes|
|1 tsp. Frank Davis Louisiana Hot Sauce|
|1 tsp. Frank Davis Poultry Seasoning|
|1 tsp. salt (if needed)|
|4 Tbsp. gravy flour + 1/2 cup cocktail sherry|
|6 cups cooked white long-grain rice|